Here’s a honey cake for celebrating the summer solstice (or anytime) that really delivers on its name. We skipped granulated sugar altogether and used a full cup of aromatic honey in the batter: The flavor really shines through, and the honey also helps give the cake a moist, tender crumb. More honey is added to a light glaze, and the whole is finished with a dusting of bee pollen. It makes a sweet, floral dessert or a special tea or snack cake paired with your favorite afternoon beverage.
| Level: | Easy |
| Total: | 1 hr 50 min |
| Active: | 30 min |
| Yield: | 8 servings |
| Level: | Easy |
| Total: | 1 hr 50 min |
| Active: | 30 min |
| Yield: | 8 servings |
Ingredients
- Nonstick cooking spray, for the pan
- 1 3/4 cups all-purpose flour (see Cook’s Note)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 3/4 cup milk
- 1/4 cup sour cream
- 1 stick (8 tablespoons) unsalted butter, at room temperature
- 1 cup aromatic honey, such as orange blossom or wildflower
- 2 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 1 teaspoon orange zest (from about 1/2 a medium orange)
- 1/2 cup confectioners’ sugar
- 2 tablespoons fresh orange juice
- 1 tablespoon honey
- Bee pollen, for garnish
Instructions
- For the cake: Preheat the oven to 350 degrees F. Line a 9-inch round cake pan with parchment paper and spray generously with cooking spray.
- Whisk together the flour, baking powder, baking soda and salt in a medium bowl. Whisk together the milk and sour cream in a small bowl.
- Beat the butter and honey together in the bowl of an electric mixer on medium-high speed until light and fluffy, about 4 minutes. Beat in the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed. Beat in the vanilla and orange zest.
- Reduce the mixer speed to low and add the flour mixture in 3 batches, alternating with additions of the milk mixture. Beat until just incorporated. Pour the batter into the prepared cake pan and spread evenly.
- Bake until the cake is golden brown, bounces back when pressed with a fingertip and a toothpick or cake tester inserted in the center comes out clean, 40 to 45 minutes. Run a knife around the edge of the cake to loosen it from the pan. Let cool in the pan on a rack until cool enough to handle and almost room temperature, about 20 minutes. Turn cake out onto rack to cool completely.
- While the cake cools, make the glaze: Whisk the confectioners’ sugar, orange juice and honey together in a small bowl until smooth. Spread the glaze evenly over the top of the cooled cake, allowing some to drip down the sides. Sprinkle with bee pollen. Cut into wedges and serve.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 312 |
| Total Fat | 16 g |
| Saturated Fat | 9 g |
| Carbohydrates | 36 g |
| Dietary Fiber | 1 g |
| Sugar | 14 g |
| Protein | 6 g |
| Cholesterol | 84 mg |
| Sodium | 275 mg |
| Serving Size | 1 of 8 servings |
| Calories | 312 |
| Total Fat | 16 g |
| Saturated Fat | 9 g |
| Carbohydrates | 36 g |
| Dietary Fiber | 1 g |
| Sugar | 14 g |
| Protein | 6 g |
| Cholesterol | 84 mg |
| Sodium | 275 mg |
Reviews
Wow, this cake was AMAZING. Everyone at the party loved it. It’s moist, and has this beautiful texture. It’s so subtly fragrant, and bright. I can’t wait to make so many more of these.
One note is it took me a bit longer to get it fully baked — I ended up having to keep it in the oven for something closer to 60-70 minutes. But maybe it was just my oven!